Shrimp and Avocado Salad


  1. Place cooked shrimp, tomatoes, and red onion in a bowl.
  2. In a blender place egg yolk, lemon juice, garlic, salt, pepper, and egg yolk. Pulse to puree.
  3. With blender running slowly drizzle in olive oil to emulsify.
  4. Toss aioli with shrimp and veggies. Then portion into the four avocado shell halves and serve.


  • 1/2 lb Bay Winds® Shrimp, 40-50 count, cooked
  • 2 ea Peak Fresh Produce® Avocado, pit removed and meat from shell removed and medium diced (Reserve the cleaned shells for service.)
  • 1/4 cup Peak Fresh Produce® Onion(s), Red, chopped
  • 1/4 cup Peak Fresh Produce® Tomato(es), 5x6, seeded and chopped
  • 1 ea Nature's Best Dairy® egg yolk
  • 1 ea Peak Fresh Produce® Garlic, Clove(s)
  • 2 tsp Peak Fresh Produce® Lemon(s), juice only
  • 1/2 cup Roma® extra virgin olive oil
  • 1/8 tsp salt, sea
  • 1/8 tsp Roma® Black Pepper, Ground